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Wrap your fork around pasta made with passion and the restaurant's namesake, fine-grade 'tipo 00' flour. This modern Italian pasta bar pays homage to its home country with classic and clever dishes and a boot-leaning wine list. Begin with starters of salumi, carpaccio and terrine before delving into the pasta and risotto: expect house-made squid ink taglioni, stinging nettle and saltbush risotto, and parpadelle with braised rabbit. Then, mains. Try your best to leave room for the signature dolce, the 'tipomisu'.
Book ahead – with a hat from The Age Good Food Guide and star from Australia Gourmet Traveller, this city favourite is tipped to remain popular for some time.